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Sake kasu (酒粕) or sake lees are the pressed lees left from the production of sake (Japanese rice wine). It is a white paste used in cooking. [1] Its taste is fruity and similar to sake. [2] A by-product of Japanese sake production, it typically contains 8% alcohol, has high nutritional value, and might have health benefits. [3] [4]
There are several recipes for amazake that have been used for hundreds of years. By a popular recipe, kōji is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally. [5] [6] By another recipe, sake kasu is mixed with water and sugar ...
Boiled gurnard with ginger, soy sauce, mirin, sugar, sake, and water. Nimono is a simmered dish in Japanese cuisine. A nimono generally consists of a base ingredient simmered in shiru stock and seasoned with sake, soy sauce, and a small amount of sweetening. The nimono is simmered in the shiru over a period of time until the liquid is absorbed ...
Another name for awamori used in Okinawa is "island sake" (島酒, shima-zake), or shima for short. In general, the price of awamori increases with the beverage's age. Kōrēgusu is a type of hot sauce made of chillis infused in awamori and is a popular condiment to Okinawan dishes such as Okinawa soba.
Sakai creates her own wafu recipes, including dashi cheese grits with miso honey butter, Japanese Italian wedding soup (she adds soy sauce and sake to her meatballs), Caesar salad with aonori ...
Sake bottle, Japan, c. 1740 Sake barrel offerings at the Shinto shrine Tsurugaoka Hachiman-gū in Kamakura Sake, saké (酒, sake, / ˈ s ɑː k i, ˈ s æ k eɪ / SAH-kee, SAK-ay [4] [5]), or saki, [6] also referred to as Japanese rice wine, [7] is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran.
Grind the garlic cloves, toasted sesame oil, sesame seeds, sake, bouillon powder, brown sugar, salt and MSG together using a mortar and pestle, until you achieve a smooth paste.
The broth can consist of many ingredients but is generally based on dashi; the sauce, called tsuyu, is usually more concentrated and made from soy sauce, dashi and mirin, sake or both. In the simple form, yakumi (condiments and spices) such as shichimi , nori, finely chopped scallions, wasabi, etc. are added to the noodles, besides the broth ...